Ever tried a peach jam recipe that tasted like pure summer in a jar? For me, this tradition started fifteen years ago when my grandmother handed me her worn recipe card. The secret? No store-bought pectin—because peaches have enough natural sweetness and structure to stand on their own.
I’ll be honest: I used to stress about peeling every peach, but these days I leave the skins on. Not only do they add gorgeous color, but they also sneak in extra nutrients. The best part? That gentle bubbling sound while it cooks and the plate test—when it wrinkles just right, you know it’s ready.
Homemade peach jam recipe is chunky, fresh, and far better than anything on the shelf. Let’s make a batch together!
Table of Contents
Ingredients for Peach Jam Recipe
Making this peach jam recipe doesn’t require a long shopping list. In fact, you probably already have everything you need right in your kitchen. Just three simple ingredients come together to create the freshest jam you’ve ever tasted.
Fresh peaches – skins on or off?
For this recipe, you’ll need about 4 pounds of ripe peaches. Now, here’s the fun part: you don’t have to peel them unless you want to. I used to spend ages peeling, but leaving the skins on gives the jam a deeper peach color and a tiny boost of fiber. Plus, once the jam cooks down, the skins soften and disappear into the mix—my kids never even notice!
Sugar and lemon juice – the natural jam helpers
Sugar is what transforms juicy peaches into a spreadable jam. You’ll need around 4 cups, but you can adjust it depending on how sweet your peaches are. If you’re aiming for a sugar-free version, swap it with a sugar substitute like stevia, monk fruit, or even honey.
Don’t skip the lemon juice, though! Just a couple of tablespoons brighten the flavor and add a natural source of pectin, which helps the jam set. Think of it as the little flavor boost that keeps your jam from tasting flat.
Step-by-Step Peach Jam Recipe Instructions
This peach jam recipe is easier than you think. No fancy tools, no stress—just a pot, a spoon, and a little patience. Here’s how to turn fresh peaches into jars of sunshine.
Prepping peaches for jam (quick skin-on method)
Wash your peaches well, then slice them in half and remove the pits. If you’re leaving the skins on (like I do), just chop the peaches into small chunks. Want a smoother jam? Use peeled peaches instead. Either way, you’ll end up with a pot full of golden, juicy fruit.
Cooking cues – bubbles, thickness & plate test
Place the chopped peaches, sugar, and lemon juice into a large pot. Stir and let it sit for 5–10 minutes—this helps release the juices. Then bring the pot to a boil over medium-high heat.
Here’s what to watch for:
- Bubbles: Once it boils, reduce the heat to medium and keep stirring. You’ll see big, slow bubbles—this is the jam thickening.
- Thickening: After 20–25 minutes, the jam should look glossy and cling to your spoon.
- Plate Test: Drop a spoonful on a cold plate. Push it with your finger—if it wrinkles, your jam is ready!
Careful not to overcook—jam keeps thickening as it cools. Ladle it into sterilized jars, seal, and let cool before storing.
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Easy Peach Jam Recipe
- Total Time: 40 minutes
- Yield: 6 half-pint jars 1x
Description
This peach jam recipe is naturally sweet, pectin-free, and filled with fresh summer flavor. Easy, homemade, and family-approved!
Ingredients
4 lbs fresh peaches (about 10–12 peaches, skins on or peeled)
4 cups sugar (or honey/stevia for sugar-free version)
2 tbsp lemon juice
Instructions
Wash peaches, slice in half, remove pits, and chop into chunks.
Place peaches, sugar, and lemon juice in a large pot. Stir and let sit 5–10 minutes.
Bring mixture to a boil over medium-high heat, stirring often.
Reduce heat and simmer 20–25 minutes until thick and glossy.
Do the plate test: drop a spoonful on a cold plate. If it wrinkles when pushed, the jam is ready.
Ladle hot jam into sterilized jars, seal, and cool before storing.
Notes
For peach jalapeño jam, add 2–3 chopped jalapeños with the peaches.
For a sugar-free peach jam recipe, swap sugar with honey, stevia, or monk fruit.
Jam will thicken as it cools, so avoid overcooking.
Store in fridge up to 3 weeks, freeze up to 6 months, or can for 1 year.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Jam, Breakfast, Preserves
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 tbsp
- Calories: 55
- Sugar: 12g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg
Recipe Peach Jam Without Pectin
Here’s the best part: this peach jam recipe doesn’t need store-bought pectin. Peaches already contain natural pectin, especially in their skins, which means you can skip the additives and keep your jam simple and wholesome.
Why peaches don’t need added pectin
Most fruits, like apples and citrus, are naturally high in pectin. Peaches sit right in the sweet spot—enough pectin to thicken jam, but not so much that it turns rubbery. By cooking peaches slowly with sugar and lemon juice, the jam thickens on its own. That’s why the bubbling sound and plate test are so important—they’re your natural timers.
Tips for naturally thickening jam
If you’re nervous about getting the right consistency without pectin, here are a few no-fail tricks:
- Use ripe peaches: They release more natural pectin than underripe ones.
- Don’t rush the simmer: Low and steady heat helps the jam thicken naturally.
- Rely on the plate test: It’s the best homemade hack—no special tools needed!
The result? A chunky, flavorful jam that tastes like peaches—not sugar or thickeners.
Variations of Peach Jam Recipe
Once you’ve mastered the classic peach jam recipe, it’s easy to play around with flavors. Here are two delicious variations my friends and family can’t get enough of.
Peach jalapeño jam recipe (sweet & spicy twist)
If you like a little kick with your sweetness, try a peach jalapeño jam recipe. Just chop 2–3 fresh jalapeños (seeds removed for mild heat, or leave them in if you like it fiery) and add them to the pot with your peaches. The result is a jam that’s sweet at first bite, then warms up with a gentle spice. It’s amazing on crackers with cream cheese, or as a glaze for chicken and fish.
Peach jam recipe sugar free (healthier option)
Looking for a lighter option? You can make a peach jam recipe sugar free by swapping white sugar for honey, monk fruit, or stevia. Keep in mind, natural sweeteners like honey may change the flavor slightly, but you’ll still get that sunny peach taste. Sugar-free versions don’t preserve as long, so store them in the fridge and enjoy within a few weeks.
Serving & Storing Peach Jam Recipe
Best ways to enjoy peach jam (toast, yogurt, desserts)
This jam isn’t just for toast—though it’s heavenly on warm bread with butter. Try it:
- Swirled into yogurt or oatmeal for a quick breakfast, or even with apple cinnamon overnight oats.
- As a filling for cakes, thumbprint cookies, or crepes—similar to how I use fruit spreads in my apple rhubarb chutney cake.
- Spread over protein pancakes for a weekend treat.
- Paired with savory dishes—like baked brie, cheese boards, or even spooned alongside rhubarb cake recipes.
Peach jam adds a little sunshine to any meal.
Storage tips – fridge, freezer & canning options
- Fridge: Store cooled jam in airtight jars for up to 3 weeks.
- Freezer: Freeze in freezer-safe containers for up to 6 months. Leave space at the top for expansion.
- Canning: If you want long-term storage, process jars in a hot water bath for 10 minutes. Properly sealed, they’ll keep in the pantry for up to a year.
Pro tip: Always label jars with the date—you’ll thank yourself later!
FAQs About Peach Jam Recipe
Is pectin necessary for peach jam?
Nope! Peaches already contain natural pectin, especially in the skins. With sugar and lemon juice, your jam will thicken beautifully—no boxed pectin required.
Can I leave peach skin on for jam?
Yes, and I recommend it! The skins add color, texture, and nutrients. Once the jam cooks down, the skins soften and blend right in—you won’t even notice them.
What’s the difference between peach preserves and peach jam?
Jam is softer and spreadable, made by cooking chopped fruit until it thickens. Preserves are chunkier, with larger pieces of fruit suspended in syrup. Both are delicious, but jam is easier for everyday toast or yogurt.
Are peaches good for jam?
Absolutely. They’re naturally sweet, have enough pectin to set without additives, and cook into a jam that tastes like pure sunshine. Plus, their flavor pairs well with spices, jalapeños, or even berries if you want to mix things up.
Clara’s Final Thoughts
Every jar of this peach jam recipe feels like bottling up sunshine. It’s more than just fruit and sugar—it’s a tradition, a memory, and a gift you can share. For me, the bubbling pot and the sweet smell filling the kitchen bring me right back to my grandmother’s table.
Whether you enjoy it on toast, swirl it into yogurt, or spoon it over Ezekiel bread, peach jam made without pectin is pure comfort. No fuss, no extras—just the simple magic of ripe peaches.
So grab those peaches while they’re in season and make a batch. Trust me, once you taste homemade, store-bought won’t even compare.
Lightened up, but never short on flavor! And if you try this recipe, tag me—I cheer for every kitchen win!
